Dry mixture in particulate form for preparation of liquid foods with dispersed gas bubbles

ABSTRACT

The present invention provides a dry mixture in particulate form containing a gas release agent, a flavour component and a hydrocolloid. Upon dissolution in water, gas bubbles are released into the continuous liquid phase, and these bubbles remain dispersed in the continuous liquid phase. These dry mixes can be used for preparation of liquid food products or beverages.

The present invention relates to a dry mixture in particulate form forpreparation of liquid food products with dispersed gas bubbles. Theinvention further relates to a method for preparation of the liquid foodproduct using the composition of the invention. The invention furtherrelates to liquid food products obtainable by the method of theinvention. Finally the invention relates to using a hydrocolloid forkeeping gas bubbles dispersed in a liquid.

BACKGROUND OF THE INVENTION

Many beverages and other liquid food products can be prepared by theaddition of water to a powder mixture to dissolve or disperse the powdermixture and prepare the liquid food products. Examples of this areinstant soup powders: a consumer takes some powder for making instantsoup, mixes this with hot water, and the soup is ready for consumption.This is a very simple way to prepare a simple, hot food product. Otherexamples are well known, such as instant tea powder mix, instant coffeepowder mix, cocoa powder mix, and soy-based beverage powder mix.Generation of gas bubbles upon addition of water to a dry mixture isalso well known. Examples of this are for example instant cappuccinopowders.

Various publications describe dry powders that release gas when they aremixed with water to create beverages. These powders can be used tocreate a foam layer, for example to produce a cappuccino-like foamy,frothy layer on top of coffee. For example WO 2006/023564 A1 relates toa soluble foaming composition, and in particular, a foaming protein-freecomposition. WO 2010/005297 A1 relates to a foaming composition for usein beverages such as coffee drinks of the cappuccino type. US2005/0214429 A1 discloses aerated confections and methods for producingthese.

WO 2007/039064 discloses compositions that include hydrophobins andwhich exhibit reduced creaming. WO 2012/030651 A1 relates to the fieldof microbial polymers, in particular to xanthan gum.

WO 2013/034520 A1 relates to edible powder compositions which, uponmixing with a liquid, form a foam beverage.

SUMMARY OF THE INVENTION

Consumers are interested in new food compositions and food structures,in order to gain new experiences when eating. Nevertheless these newfood products should not have negative properties, like a high caloriccontent, or leading to a high glucose response and therewith possiblycontributing to diabetes. Additionally, products should not have a slimymouthfeel, which may be caused by high concentrations of thickeners.

Therefore one of the objectives of the present invention is to provide adry ingredient mixture that can be used to prepare instant beverages orother liquid food compositions such as instant soups and/or bouillons,that contain gas bubbles in the continuous liquid phase. The prior artgives numerous examples of dry powders that create a foam layer on topof the beverage (typically for cappuccino-type instant coffee powders),however there are no examples of instant powders for beverages or otherliquid compositions that create a gas phase in the continuous liquidphase of the beverage after reconstitution of the powder, and that donot need relatively large amounts of hydrocolloids like starches.

Hence the present invention aims to provide instant beverages or otherliquid food compositions that contain gas bubbles in the liquid andwherein the gas bubbles remain in the continuous liquid phase within atime period that which is long enough for the consumer to consume thebeverage or liquid food composition. Moreover the invention aims toprovide compositions which do not require a high concentration ofhydrocolloids, in particular modified starches, to retain gas bubbles inthe continuous liquid phase.

This objective has been met by combining a dry mixture in particulateform containing a flavour compound, a water-soluble gas release agent,and a hydrocolloid which provides a yield stress rapidly enough toretain gas bubbles in the continuous liquid phase after the addition ofwater to the dry mixture in particulate form. The hydrocolloid providesan apparent yield stress of at least 0.3 Pa within a period of 30seconds after the addition of water to reconstitute the hydrocolloid.Preferably the hydrocolloid has a hydration rate in water at atemperature of 23° C. at a concentration of 1 wt % and a volume weightedmean diameter D4,3 of the hydrocolloid ranging from 40 to 200micrometer, of less than 3 minutes.

This dry mixture in particulate form can be used to prepare beveragesand other liquid food compositions by the consumer by pouring water ontothe powder. The gas bubbles remain dispersed in the continuous liquidphase until consumption, giving an aerated liquid composition, with gasbubbles evenly dispersed in the liquid. In contrast, in beverages likecappuccino or beer essentially all bubbles formed in the continuousliquid phase rise to the top relatively quickly to form (foam) froth ontop of the product. This aerated product gives the consumer a new foodproduct experience. Moreover the aerated instant soup has reducedcalories per volume amount compared to a non-aerated instant soup.

Hence in a first aspect the present invention provides a composition inthe form of a dry mixture in particulate form for preparation of abeverage or liquid food composition containing dispersed gas bubbles ina continuous liquid phase, the dry mixture in particulate formcomprising:

-   -   an instant flavour component in particulate form;    -   a water-soluble gas release agent in particulate form that        releases gas bubbles upon reconstitution in water; and    -   xanthan gum in particulate form, wherein the xanthan gum is        obtained from the fermentation of Xanthomonas campestris        pathover campestris, deposited with the American Type Culture        Collection (ATCC) under the accession no. PTA-11272;        and wherein the instant flavour component is suitable to prepare        a beverage or liquid food composition selected from the group        of:    -   soups, bouillons, sauces, gravies, and/or seasonings;    -   other savoury food products;    -   tea and tea-based beverages, containing an extract from the        plant Camellia sinensis;    -   herbal infusions, preferably containing an extract selected from        mint, camomile, rooibos, rosehip, hibiscus, raspberry, or any        combination of these;    -   ice cream and/or desserts and/or milk shakes, which are intended        for serving at a temperature below 0° C.;    -   soy-based beverages, wherein these beverages in reconstituted        form contain at least 0.3% by weight of ingredients originating        from soybean, wherein the ingredients comprise a soy protein;    -   dressings; and    -   spreads.

In a first aspect the present invention provides a composition in theform of a dry mixture in particulate form for preparation of a beverageor liquid food composition containing dispersed gas bubbles in acontinuous liquid phase, the dry mixture in particulate form comprising:

-   -   an instant flavour component in particulate form;    -   a water-soluble gas release agent in particulate form that        releases gas bubbles upon reconstitution in water; and    -   a hydrocolloid in particulate form that provides an apparent        yield stress of at least 0.3 Pa within a period of 30 seconds        after the addition of water to reconstitute the hydrocolloid;        and wherein the instant flavour component is suitable to prepare        a beverage or liquid food composition selected from the group        of:    -   soups, bouillons, sauces, gravies, and/or seasonings;    -   other savoury food products;    -   tea and tea-based beverages, containing an extract from the        plant Camellia sinensis;    -   herbal infusions, preferably containing an extract selected from        mint, camomile, rooibos, rosehip, hibiscus, raspberry, or any        combination of these;    -   ice cream and/or desserts and/or milk shakes, which are intended        for serving at a temperature below 0° C.;    -   soy-based beverages, wherein these beverages in reconstituted        form contain at least 0.3% by weight of ingredients originating        from soybean, wherein the ingredients comprise a soy protein;    -   dressings; and    -   spreads.

In a second aspect the present invention provides a method forpreparation of a beverage or liquid food product, comprising bringing acomposition according to the first aspect of the invention into contactwith water.

In a third aspect the present invention provides A composition in theform of a beverage or liquid food product containing gas bubbles in thecontinuous liquid phase, obtainable by the method according the secondaspect of the invention.

In a further aspect the present invention provides a method for keepinggas bubbles in a continuous liquid phase by using a hydrocolloid inparticulate form that provides an apparent yield stress of at least 0.3Pa within a period of 15 seconds after the addition of water toreconstitute the hydrocolloid.

DETAILED DESCRIPTION

All percentages, unless otherwise stated, refer to the percentage byweight. Gas volumes are given at standard conditions, meaning at atemperature of 20° C. and a pressure of 1 atmosphere (1.01325 bar),unless indicated otherwise. Ambient or room temperature is 23±2° C.

Average particle sizes may be expressed as the volume weighted meandiameter D4,3. The volume based particle size equals the diameter of asphere that has the same volume as a given particle. Alternatively theaverage particle size may be expressed as the D3,2, which is the Sautermean diameter. D3,2 is defined as the diameter of a sphere that has thesame volume/surface area ratio as a particle of interest.

Savoury food products: these are defined as food products that generallycontain kitchen salt at a level of at least 0.5% in a prepared product,and include bouillons, seasonings, mealmakers, hot and cold soups (incl.instant powders for soup), sauces, gravies, meals and sides, cookingaids; these can be sold in different formats including dry, liquid,concentrates, frozen, both for household use as well as professionaluse.

Soups, bouillons: are defined as primarily liquid food products, whichmay be served warm, cool or cold, and that are made by combiningingredients such as meat and vegetables with stock, juice, water, oranother liquid. Soups generally contain kitchen salt at a level of atleast 0.5% in a prepared product. The soups and bouillons may beprepared by dissolving an powder mixture in water.

Sauce: a sauce is defined as a liquid, semi-solid food served on or withother foods. Usually sauces are not normally consumed by themselves;they may add flavour, moisture, and improve the visual appearance of adish. Sauces generally contain kitchen salt at a level of at least 0.5%in a prepared product.

Gravy: is a sauce that is prepared using juices that originate from meator vegetable during cooking of the meat or vegetable. Gravies generallycontain kitchen salt at a level of at least 0.5% in a prepared product.

Seasoning: is a mixture containing spices, herbs, salt, and possiblyother ingredients to add taste and flavour to a food dish. Seasoningsgenerally contain kitchen salt at a level of at least 0.5% in a preparedproduct.

Tea and tea-based beverages: beverages or extracts to prepare beverages,containing an extract from the plant Camellia sinensis.

Herbal infusions: beverages or extracts to prepare beverages, in asimilar way as preparing tea or tea-based beverages, without an extractfrom the plant Camellia sinensis, preferably containing an extractselected from mint, camomile, rooibos, rosehip, hibiscus, raspberry, orany combination of these.

Ice cream and/or desserts and/or milk shakes: Food products which areintended for serving at a temperature below 0° C.

Soy-based beverages: beverages containing ingredients originating fromsoybean, wherein these beverages in reconstituted form contain at least0.3% by weight of ingredients originating from soybean, and wherein theingredients comprise a soy protein, preferably at least 0.1% of a soyprotein. Examples of ingredients originating from soybean are soyprotein, soy fibre, soy carbohydrate and polysaccharides, and soy oil orfat.

Dressings: these are defined as sauces for mixing with salad, or forserving with other meal components, and includes mayonnaise and lightmayonnaise at all fat levels, cold sauces, ketchup, mustard, and saladdressings; usually dressings are oil-in-water emulsions.

Spreads: these are defined as plastic or liquid margarines at all fatlevels (including low fat margarines), water-in-oil emulsion spreads oroil-in-water emulsion spreads, non-dairy spreads and non-dairy creams,and shortenings and structured oils; usually the spreads contain atleast one type of vegetable oil or fat.

Dry mixture: relates to a free-flowing powder. This powder may containmoisture, however this moisture generally is not visible to the nakedeye.

The term ‘oil’ as used herein refers to lipids selected fromtriglycerides, diglycerides, monoglycerides and combinations thereof.The oil may be solid or liquid at ambient temperature. Preferably theoil in the context of this invention comprises at least 90 wt % oftriglycerides, more preferably at least 95 wt %. In here the term ‘fat’is considered to be synonymous to ‘oil’. Preferably the oil is an edibleoil. Oils may originate from vegetable origin, such as sunflower oil,palm oil, olive oil, and rapeseed oil. Alternatively the oil mayoriginate from animal origin, such as dairy fat, butter oil, and fishoil. The oil may be modified by fractionation, may be chemically orenzymatically interesterified, or may be fully or partially hardened.

‘Aerated’ means that a composition contains dispersed gas bubbles. Thegas phase may be any gas that is used in the context of food products,such as air, oxygen, nitrogen, carbon dioxide, nitrous oxide, ormixtures of these. Preferably the gas comprises air, nitrogen, or carbondioxide. Hence the term ‘aeration’ is not limited to aeration using air,and encompasses the ‘gasification’ with other gases as well. The extentof aeration is usually measured in terms of ‘overrun’, which is definedas:

${overrun} = {\frac{{{volume}\mspace{14mu}{of}\mspace{14mu}{aerated}\mspace{14mu}{product}} - {{volume}\mspace{14mu}{of}\mspace{11mu}{initial}\mspace{14mu}{mix}}}{{Volume}\mspace{14mu}{of}\mspace{14mu}{initial}\mspace{14mu}{mix}} \times 100\%}$where the volumes refer to the volumes of aerated product and unaeratedinitial mix (from which the product is made). Overrun is measured atatmospheric pressure.

Hence in a first aspect the present invention provides a composition inthe form of a dry mixture in particulate form for preparation of abeverage or liquid food composition containing dispersed gas bubbles ina continuous liquid phase, the dry mixture in particulate formcomprising:

-   -   an instant flavour component in particulate form;    -   a water-soluble gas release agent in particulate form that        releases gas bubbles upon reconstitution in water; and    -   xanthan gum in particulate form, wherein the xanthan gum is        obtained from the fermentation of Xanthomonas campestris        pathover campestris, deposited with the American Type Culture        Collection (ATCC) under the accession no. PTA-11272;        and wherein the instant flavour component is suitable to prepare        a beverage or liquid food composition selected from the group        of:    -   soups, bouillons, sauces, gravies, and/or seasonings;    -   other savoury food products;    -   tea and tea-based beverages, containing an extract from the        plant Camellia sinensis;    -   herbal infusions, preferably containing an extract selected from        mint, camomile, rooibos, rosehip, hibiscus, raspberry, or any        combination of these;    -   ice cream and/or desserts and/or milk shakes, which are intended        for serving at a temperature below 0° C.;    -   soy-based beverages, wherein these beverages in reconstituted        form contain at least 0.3% by weight of ingredients originating        from soybean, wherein the ingredients comprise a soy protein;    -   dressings; and    -   spreads.

In a first aspect the present invention provides a composition in theform of a dry mixture in particulate form for preparation of a beverageor liquid food composition containing dispersed gas bubbles in acontinuous liquid phase, the dry mixture in particulate form comprising:

-   -   an instant flavour component in particulate form;    -   a water-soluble gas release agent in particulate form that        releases gas bubbles upon reconstitution in water; and    -   a hydrocolloid in particulate form that provides an apparent        yield stress of at least 0.3 Pa within a period of 30 seconds        after the addition of water to reconstitute the hydrocolloid;        and wherein the instant flavour component is suitable to prepare        a beverage or liquid food composition selected from the group        of:    -   soups, bouillons, sauces, gravies, and/or seasonings;    -   other savoury food products;    -   tea and tea-based beverages, containing an extract from the        plant Camellia sinensis;    -   herbal infusions, preferably containing an extract selected from        mint, camomile, rooibos, rosehip, hibiscus, raspberry, or any        combination of these;    -   ice cream and/or desserts and/or milk shakes, which are intended        for serving at a temperature below 0° C.;    -   soy-based beverages, wherein these beverages in reconstituted        form contain at least 0.3% by weight of ingredients originating        from soybean, wherein the ingredients comprise a soy protein;    -   dressings; and    -   spreads.

Consumers are interested in consuming foods with reduced caloriccontent, and with a low glycaemic index. The first is important in orderto prevent the consumer in gaining weight rapidly. The latter isimportant in order to prevent increase of the blood glucose level tooquickly upon consumption, and this provides sustained energy and reducesthe risk of diabetes. Therefore using starches as thickeners hasdisadvantages, as starch is a polysaccharide with a high glycaemic indexand it adds to the caloric value of the product. Further, the thickeningproperties of starch are not always desirable. Further a side-effect ofstarch may be a slimy mouthfeel, that is not appreciated by allconsumers. Therefore it would be desirable to have an alternative forthe use of starch as a means to maintain the bubbles dispersed in thecontinuous liquid phase of the product.

A powder composition according to the invention has been foundparticularly suitable to be dissolved or dispersed (i.e. reconstituted)in an aqueous liquid to provide a liquid food product or beverage,wherein bubbles remain dispersed in the continuous liquid phase of theproduct for a sufficiently long time to prepare, serve and consume theproduct.

In a preferred embodiment, the food product has an organoleptic propertythat is appreciated by consumers, not only because of the sensationgiven by the presence of bubbles but also in that the product may imparta creamy mouthfeel, in particular a mouthfeel resembling fat globules,when consumed.

Further, the invention is in particular advantageous in that it allowsthe preparation of a fluid food product wherein bubbles remain dispersedin the continuous liquid phase, and which food product preferably has acreamy, at a relatively low viscosity of the product. To this effect,preferably use is made of a hydrocolloid of which a solution ordispersion in water shows thixotropic behaviour.

Further, the invention provides a powder composition for preparing aliquid food product (fluid or spoonable) wherein bubbles remaindispersed in the continuous liquid phase, wherein the concentration ofthe hydrocolloid, contributing to maintaining the bubbles in thecontinuous liquid phase for a prolonged time, is relatively low toobtain a dispersion-stabilising effect, compared to for example athickening agent, such as starch, disclosed in WO 2013/034520 A1.

Hydrocolloid

The hydrocolloid present in the dry mixture in particulate form isreconstituted upon addition of water thereby thickening the fluid andentrapping gas bubbles which are released in the liquid by the additionof water to the gas release agent. A liquid is able to suspend gasbubbles if it contains a polymer (hydrocolloid, polysaccharide,thickener, etc.) that can form a weak network, thus providing asufficient yield stress. The yield stress opposes the buoyancy force,which is responsible for bubbles' creaming in gas dispersions or foams.An increase in the viscosity of the aqueous phase containing the gasbubbles would not be sufficient to stop their creaming but would justslow it down proportionally to the viscosity increase.

The yield stress can be detected qualitatively. If in a certain systemgas bubbles stay suspended and do not cream for a certain period oftime, e.g. minutes to hours, then the yield stress of the system is highenough to keep the bubbles suspended. The yield stress that is generatedby the dissolved hydrocolloid determines whether gas bubbles rise to thesurface or are entrapped in the liquid.

The condition for static bubbles in a liquid which possesses an(apparent) yield stress is (N. Dubash et al. 2004, Physics of Fluids16(12), p. 4319-4330):

$\begin{matrix}{\tau \geq \frac{\left( {\rho_{l} - \rho_{g}} \right){gD}_{b}}{2\sqrt{2}}} & (1)\end{matrix}$

Where τ (in Pa) is the apparent yield stress, ρ_(l) is the density ofthe liquid, ρ_(g) is the density of the gas, g=9.816 m·s⁻², and D_(b) isthe bubble diameter. The yield stress is the force required to keep abubble with volume ⅙·π·D_(b) ³ stationary in the liquid, counteractingthe buoyancy. The buoyancy is determined by the density differencebetween the liquid and the gas, the gravity constant and the surfacearea of the largest cross-section of the bubble ¼·π·D_(b) ².

Preferably the hydrocolloid provides an apparent yield stress of atleast 0.3 Pa within a period of 15 seconds, preferably within a periodof 10 seconds after the addition of water to reconstitute thehydrocolloid. Preferably the hydrocolloid is mixed with water.Importantly the hydrocolloid develops the yield stress rapidly enough toentrap the gas bubbles that are released by the dissolution of the gasrelease agent in added water. Preferably the hydrocolloid provides anapparent yield stress of at least 0.5 Pa, preferably at least 0.7 Pa,preferably at least 1 Pa, within a period of 30 seconds after theaddition of water to reconstitute the hydrocolloid. More preferred thehydrocolloid provides an apparent yield stress of at least 0.5 Pa,preferably of at least 0.7 Pa, preferably at least 1 Pa, preferably atleast 1.5 Pa, within a period of 15 seconds, preferably 10 seconds,after the addition of water to reconstitute the hydrocolloid. Preferablythe yield stress that is obtained within a period of 30 seconds ismaximally 5 Pa, preferably 4.5 Pa, preferably 4 Pa. Preferably the yieldstress that is obtained within a period of 15 seconds is maximally 5 Pa,preferably 4.5 Pa, preferably 4 Pa. The value of the yield stress of theproduct is the yield stress at 23° C. The yield stress may be determinedbased upon the information disclosed herein, in particular in Example 3.In particular if the product is intended for consumption at a differenttemperature, the yield stress preferably also has a minimum or maximumvalue as mentioned herein at that temperature. Therefore these yieldstresses preferably are determined at the temperature of the liquid thatis added to the dry particulate mixture.

In particular, good results have been achieved with a hydrocolloid,which forms a thixotropic fluid after reconstitution in water, at leastin the presence of the other ingredients for the food product, atconsumption temperature. In general, a hydrocolloid is preferred that issuitable to provide a thixotropic composition, when reconstituted inwater at a temperature of 25° C. Such hydrocolloids are also referredherein as ‘thixotropic’. Preferably, a solution or dispersion of 0.5 g/Lor less of the hydrocolloid in water of 25° C. is thixotropic, inparticular a solution or dispersion of the hydrocolloid of about 0.2 g/Ior less, e.g. about 0.1 g/L.

Preferably the invention provides a composition in the form of a drymixture in particulate form for preparation of a beverage or liquid foodcomposition containing dispersed gas bubbles in a continuous liquidphase, the dry mixture in particulate form comprising:

-   -   an instant flavour component in particulate form;    -   a water-soluble gas release agent in particulate form that        releases gas bubbles upon reconstitution in water; and    -   a hydrocolloid in particulate form, wherein the hydrocolloid has        a hydration rate in water at a temperature of 23° C. at a        concentration of 1 wt % and a volume weighted mean diameter D4,3        of the hydrocolloid ranging from 40 to 200 micrometer, of less        than 3 minutes;        and wherein the instant flavour component is suitable to prepare        a beverage or liquid food composition selected from the group        of:    -   soups, bouillons, sauces, gravies, and/or seasonings;    -   other savoury food products;    -   tea and tea-based beverages, containing an extract from the        plant Camellia sinensis;    -   herbal infusions, preferably containing an extract selected from        mint, camomile, rooibos, rosehip, hibiscus, raspberry, or any        combination of these;    -   ice cream and/or desserts and/or milk shakes, which are intended        for serving at a temperature below 0° C.;    -   soy-based beverages, wherein these beverages in reconstituted        form contain at least 0.3% by weight of ingredients originating        from soybean, wherein the ingredients comprise a soy protein;    -   dressings; and    -   spreads.

Definitions of these parameters are provided later in thisspecification, and are also described in WO 2012/030651 A1. The contentsof WO 2012/030651 A1 are incorporated by reference.

Preferably the hydrocolloid in particulate form comprises a xanthan gum,wherein the xanthan gum has a hydration rate in water at a temperatureof 23° C. at a concentration of 1 wt % and a volume weighted meandiameter D4,3 of the hydrocolloid ranging from 40 to 200 micrometer, ofless than 3 minutes.

Preferably the hydrocolloid has a hydration rate of less than 2 minutes.Preferably the xanthan gum has a hydration rate of less than 2 minutes.

Preferably the dry hydrocolloid comprises particles having a diameterranging from about 5 micrometer to 150 micrometer. More preferred thedry hydrocolloid comprises particles having a diameter ranging fromabout 10 micrometer to 130 micrometer. Preferably the dry hydrocolloidcomprises particles having a volume weighted mean diameter D4,3 rangingfrom 40 to 200 micrometer, preferably from 50 to 150 micrometer, morepreferably from 60 to 90 micrometer. Preferably the dry hydrocolloidcomprises particles having a Sauter mean diameter D3,2 ranging from 10to 100 micrometer, preferably from 20 to 70 micrometer, more preferablyfrom 20 to 50 micrometer.

Preferably, the hydrocolloid comprises one or more thixotropichydrocolloids. Preferably, the hydrocolloid comprises a thixotropicxanthan gum. The advantage of using a thixotropic compound, is that itdoes not give a slimy mouthfeel.

The preferred hydrocolloid comprises a xanthan gum that yields solutionswhich have viscosity values equal to and in most cases more thanpreviously known xanthan gums and has the ability to either hydratefaster or fully hydrate as compared to previously known xanthan gums.

Preferably the hydrocolloid comprises a xanthan gum having one or moreof the following properties in solution:

(a) a Low Shear Rate Dynamic Viscosity at 3 rpm of more than about 1600mPa·s, preferably more than 1600 mPa·s, when hydrated in standard tapwater at a 0.25 wt % concentration of xanthan gum;

(b) a Sea Water Dynamic Viscosity of more than about 18, preferably morethan 18, at 2.85 kg·m⁻³ (1 pound/barrel) when hydrated in synthetic seawater;

(c) a Hydration Rate of less than about 3 minutes, preferably less than3 minutes, in a 1 wt % NaCl solution at a 1 wt % concentration ofxanthan gum; and

(d) an ability to essentially fully hydrate in less than about 10minutes, preferably less than 10 minutes, in a 6 wt % NaCl solution at a1 wt % concentration of xanthan gum.

Preferably the properties herein are determined at a temperature of23±2° C.

Preferably the hydrocolloid comprises a xanthan gum, having thefollowing properties in solution at 23±2° C.:

-   -   a hydration rate of less than 3 minutes in a 1 wt % NaCl        solution at a 1 wt % concentration of xanthan gum; and    -   an ability to fully hydrate in less than 10 minutes in a 6 wt %        NaCl solution at a 1 wt % concentration of xanthan gum.

Preferably the hydrocolloid comprises a xanthan gum having one or moreof the following properties in solution, preferably determined at atemperature of 23° C.±2° C.:

a Low Shear Rate Dynamic Viscosity at 3 rpm of more than about 1800mPa·s when hydrated in standard tap water at a 0.25 wt % concentrationof xanthan gum;

a Low Shear Rate Dynamic Viscosity at 3 rpm of more than about 1750mPa·s in a 0.01 M NaCl solution at a 0.25 wt % concentration of xanthangum; and/or

a Low Shear Rate Dynamic Viscosity at 3 rpm of more than about 1700mPa·s in a 0.1 M NaCl solution at a 0.25 wt % concentration of xanthangum.

Preferably the hydrocolloid comprises a xanthan gum having a Sea WaterDynamic Viscosity of more than about 20 at 2.85 kg·m⁻³ (1 pound/barrel)when hydrated in synthetic sea water.

Preferably the hydrocolloid comprises a xanthan gum having a HydrationRate of less than about 2 minutes in a 1 wt % NaCl solution at a 1 wt %concentration of xanthan gum, or preferably less than about 4 minutes ina 3 wt % NaCl solution at a 1 wt % concentration of xanthan gum, orpreferably less than about 6 minutes in a 3 wt % citric acid solution ata 0.4 wt % concentration of xanthan gum.

Preferably the hydrocolloid comprises a xanthan gum having the abilityto essentially fully hydrate in less than about 8 minutes in a 6 wt %NaCl solution at a 1 wt % concentration of xanthan gum, or fully hydrateafter about 1 hour of proper mixing at 1800 rpm under ambient conditionsin a 10 wt % ammonium nitrate solution at a 0.2 wt % concentration ofxanthan gum.

Preferably the hydrocolloid comprises a xanthan gum having a dynamicviscosity, as measured using a Brookfield Model LV viscometer, No. 1Spindle, at 3 rpm, after one hour of mixing at 1800 rpm under ambientconditions of more than about 1750 mPa·s when hydrated in a 0.01 M NaClsolution at a 0.25 wt % concentration of xanthan gum, preferably morethan about 1900 mPa·s, preferably more than about 2100 mPa·s.

Preferably, under these conditions the preferred xanthan gum has adynamic viscosity of maximally 2400 mPa·s, preferably 2600 mPa·s.

Preferably the xanthan gum has a dynamic viscosity of more than about1900 mPa·s when hydrated in a 0.1 M NaCl solution at a 0.25 wt %concentration of xanthan gum, preferably more than about 2100 mPa·s.

Xanthan gums of the prior art exhibited significantly lower viscositiesand may not have fully hydrated after one hour of mixing.

Preferably the hydrocolloid comprises a xanthan gum that has beenobtained from the fermentation of an Asian Xanthomonas campestrisstrain, i.e., Xanthomonas campestris pathover campestris, deposited withthe American Type Culture Collection (ATCC) under the accession no.PTA-11272. The fermentation requires a nitrogen source, a carbon sourceand other appropriate nutrients known to the skilled person, asdescribed in WO 2012/030651 A1.

These preferred properties may be combined into the properties of thepreferred hydrocolloid comprising xanthan gum in any order. Thereforethe preferred hydrocolloid comprising xanthan gum may exhibit any one,any two, any three, any four, any five, any six, or all of the listedproperties.

The terms ‘fully hydrate’, ‘essentially fully hydrate’, ‘fullhydration’, ‘100% hydration’, and the like as used herein mean that thesolution has a homogeneous appearance, such that there is an absence ofparticles that are visible to the unaided human eye and the viscosity ofthe solution in the particular medium is not substantially changed fromthe viscosity obtained in standard tap water. The description ‘notsubstantially changed’ is used herein to mean that the viscosity of thesolution in the particular medium differs by less than about 25%,alternatively less than about 20%, alternatively less than about 15%,alternatively less than about 10%, alternatively less than about 7%, oralternatively less than about 5%, from the viscosity obtained instandard tap water.

Standard tap water (STW) is prepared by dissolving 1.0 g of NaCl and0.15 g CaCl₂.2H₂O in 1 liter of deionised water.

Preferably, when the preferred hydrocolloid comprising a xanthan gumthat is hydrated in standard tap water to a 0.25 wt % concentration ofxanthan gum, the resulting solution preferably has a Low Shear RateDynamic Viscosity at 3 rpm of more than about 1800 mPa·s. Preferablywhen hydrated in standard tap water to a 0.25 wt % concentration ofxanthan gum, the solution has a Low Shear Rate Dynamic Viscosity at 3rpm of more than about 2000 mPa·s. Preferably when the preferred xanthangum is hydrated in standard tap water to a 0.25 wt % concentration, thesolution preferably has a Low Shear Rate Dynamic Viscosity at 3 rpm ofmore than about 1600 mPa·s, preferably more than about 1800 mPa·s,preferably more than about 2000 mPa·s, preferably more than about 2200mPa·s, preferably more than about 2500 mPa·s. Unless otherwisespecified, under these conditions, when hydrated in standard tap waterto a 0.25 wt % concentration of xanthan gum, the solution can have a LowShear Rate Dynamic Viscosity at 3 rpm of up to about 2700 mPa·s, or upto about 2900 mPa·s.

Preferably the hydrocolloid comprising a xanthan gum has a Sea WaterDynamic Viscosity of more than about 20 at 2.85 kg·m⁻³ (1 pound/barrel),preferably more than about 22 kg·m⁻³, preferably more than about 24.0 at2.85 kg·m⁻³ (1 pound/barrel), preferably up to about 28.0 at 2.85 kg·m⁻³(1 pound/barrel).

With respect to Hydration Rate, the preferred hydrocolloid comprises axanthan gum that preferably has solution properties as follows.Preferably the xanthan gum has a Hydration Rate of less than about 3minutes, less than about 2.5 minutes, less than about 2 minutes, or lessthan about 1.5 minutes in a 1 wt % NaCl solution at a 1 wt %concentration of xanthan gum. Preferably, even when the NaCl level ofthe solution is increased to 3 wt %, the xanthan gum at a 1 wt %concentration when in solution exhibits a Hydration Rate of less thanabout 4 minutes, preferably less than about 3 minutes, preferably lessthan about 2 minutes. In other media, such as a 3 wt % citric acidsolution at a 0.4 wt % concentration of xanthan gum, preferably theHydration Rate is also relatively fast at less than about 6 minutes. Fora solution of 40 wt % sucrose+4 wt % NaCl at a 0.35 wt % concentrationof xanthan gum, preferably the Hydration Rate is less than about 8minutes.

The preferred hydrocolloid comprises a xanthan gum that preferably ismore tolerant of difficult hydration media. Preferably the xanthan gumhas the ability to essentially fully hydrate in less than about 10minutes, less than about 9 minutes, less than about 8 minutes, less thanabout 7 minutes, or less than about 6 minutes in a 6 wt % NaCl solutionat a 1 wt % concentration of xanthan gum. For conventional xanthan gum 6wt % NaCl is sufficient to inhibit the hydration of the gum.

Further, preferably the xanthan gum is able to obtain full hydration inabout 1 hour of propeller mixing at 1800 rpm under ambient conditions ina 10 wt % ammonium nitrate solution at a 0.2 wt % concentration ofxanthan gum (3 rpm dynamic viscosity of 5000 mPas, Brookfield No. 1spindle). Under these conditions, preferably the xanthan gum is able toobtain full hydration in about 0.7 hour, in about 0.8 hour, in about 0.9hour, in about 1.0 hour, in about 1.1 hour, in about 1.2 hour, or inabout 1.3 hour of propeller mixing at 1800 rpm under ambient conditionsin a 10 wt % ammonium nitrate solution at a 0.2 wt % concentration ofxanthan gum.

The test methods described herein to characterise the preferredhydrocolloid comprising a xanthan gum are the following.

Low Shear Rate Dynamic Viscosity.

Xanthan gum (0.75 g, accuracy 0.01 g) is slowly added to 299 mL ofstandard tap water contained in a 400 mL tall form beaker while stirringat 800±20 rpm. Stirring is continued for approximately 4 hours. Justbefore removing the lest solution from stirring (after 4 hours), thesolution temperature is adjusted to 25±2° C. The test solution isremoved from the stirrer and allowed to sit undisturbed at roomtemperature for 30±5 minutes (may be placed in a temperature-controlledwater bath). After 30 minutes the temperature is measured by inserting athermometer into the solution between the center and the side of thebeaker. For accuracy, the solution is not disturbed prior to measuringthe dynamic viscosity. The dynamic viscosity at 25±2° C. is measuredusing a Brookfield Model LV Viscometer, No. 1 spindle at 3 rpm. Thedynamic viscosity in mPa s is recorded after allowing the spindle torotate for 3 minutes.

Seawater Dynamic Viscosity.

Sea water solution is prepared according to ASTM D1141-52 by dissolving41.95 g of sea salt (ex Lake Products Co., Inc., Maryland Heights, Mo.,USA) in 1 liter de-ionised water. A 300 mL portion of sea water solutionis transferred to a mixing cup that is attached to a Hamilton-Beach936-2 mixer (Hamilton-Beach Div., Washington, D.C.). The mixer speedcontrol is set to low and a single fluted disk is attached to the mixingshaft. At the low speed setting, the mixer shaft rotates atapproximately 4,000-6,000 rpm. A 0.86 g portion of xanthan gum is slowlyadded over 15-30 seconds to the mixing cup and allowed to mix for 5minutes. The mixer speed control is set to high (11,000±1,000 rpm) andthe test solution is allowed to mix for approximately 5 minutes. Themixture is allowed to mix for a total of 45 minutes, starting from timeof xanthan gum addition. At the end of the 45 minutes mixing time, 2-3drops of Bara-Defoam® defoaming agent (ex NL Baroid/NL Industries, Inc.,Houston, Tex., USA) is added and stirring is continued for an additional30 seconds. The mixing cup is removed from the mixer and immersed inchilled water to lower the fluid's temperature to 25° C.±0.5° C. Inorder to ensure a homogeneous solution, the solution is re-mixed aftercooling for 5 seconds at 11,000±1,000 rpm. The solution is transferredfrom the mixing cup to 400 ml Pyrex beaker and Fann viscosity (FannViscometer, Model 35A) is measured. This is accomplished by mixing at 3rpm. The reading is allowed to stabilise and then the shear stress valueis read from dial and recorded as the Sea Water Dynamic Viscosity valueat 3 rpm.

Hydration Rate.

A Hydration Rate tester is used to measure the Hydration Rate of xanthangum in an aqueous solution. Hydration Rate is defined as the amount oftime for the sample to reach 90% of maximum torque using a torque loadcell. While this does not directly measure full hydration, the 90% pointis a useful metric for sample comparison. The 100% point obtained ismore variable since the approach to the final value is gradual and isaffected by even small amounts of random error in the measurement. Theinstrument utilises a variable speed motor to stir the solvent in abeaker that is mounted to a torque sensing load cell. The xanthan gum isadded to the solvent while mixing at a constant speed to begin the test.As solution viscosity builds due to the hydration of the xanthan gum,the torque (twisting force) on the beaker increases. The torque valuesare continuously monitored by a computer which normalises, prints andplots the data in terms of percentage torque versus time. While torqueis not a direct measure of the viscosity of the sample, torque providesa valuable measure of the viscosity development over time. HydrationRate Procedure: The test uses 80 mesh particle size xanthan gum, whichis dispersed in polyethylene glycol (PEG) at a weight ratio of 3:1 andhand mixed at room temperature (23±2° C.). Samples to be tested aremixed with the dispersant immediately before the test is started.Standard tap water is prepared by dissolving 1.0 g of NaCl and 0.15 gCaCl₂.2H₂O in 1 liter of de-ionised water. A volume of 130 mL is used ina 250 mL stainless steel beaker. Xanthan gum is tested at 1 wt %. Thestirrer is a H-bar stirrer with the following dimensions: overall length20.3 cm, length to cross member 17.8 cm, 3.8 cm×3.8 cm in ‘H’ (0.64 cmstainless dowel used). The H-bar stirrer has a 2-4 mm clearance from thebottom of the cup in order to mix the solution while maintaining avortex in the solution. The direction of the ‘H’ is upright, and a shaftis connected to the ‘horizontal bar’ of the ‘H’. The stirrer speed isset at 600 rpm. The sample is added over a 4-5 second period of time ina very controlled and constant fashion. For consistency and accuracy,the sample must not be added too fast or slow or in an uneven manner.The data are scaled from 0 to 100% of the maximum torque that occursduring the test. The time to reach 90% of maximum torque is taken as theHydration Rate. This value is found to be stable and repeatable.

The hydrocolloid preferably comprises the xanthan gum as described anddefined in WO 2012/030651 A1. A preferred xanthan gum is Keltrol AP orKeltrol AP-F, supplied by CP Kelco (Nijmegen, Netherlands). Mostpreferred is the xanthan gum Keltrol AP-F, supplied by CP Kelco(Nijmegen, Netherlands).

Advantages of using the preferred xanthan gum, are that the xanthan gumnot only rapidly provides the required yield stress, and thatadditionally the xanthan gum provides this effect independent of thewater temperature. Therefore the water temperature for mixing with thedry mixture in particulate form of the invention may have a broad range.Opposite to this, especially native starches mostly need water at hightemperature to gelatinise, at least at a temperature above thegelatinisation temperature.

Moreover the required amount of the preferred xanthan gum is lower thanfor example the starches of the prior art. This has the advantage thatthe amount of calories as supplied by the liquid food product containingxanthan gum is lower than for a liquid food product containing starch.Xanthan gum is a complex polysaccharide which is digested by thebacterial population in the colon (see J. Daly et al., 1993, BritishJournal of Nutrition, 69, p. 897-902), and hence does not contribute tothe caloric value of the liquid food product. Consequently also theblood glucose level is not increased upon consumption of xanthan gum,like for starches. Therefore the glucose level is kept at a moreconstant level, which is advantageous for the health of the consumer,and especially advantageous in that it reduces the risk of obtainingdiabetes.

Preferably at least 25 wt % of the total hydrocolloid content in the drymixture in particulate form is formed by the hydrocolloid according tothe invention, preferably one or more thixotropic hydrocolloids,preferably the preferred xanthan gum. Preferably at least 50 wt % of thetotal hydrocolloid content in the dry powder composition is formed bythe hydrocolloid according to the invention, preferably one or morethixotropic hydrocolloids, preferably the preferred xanthan gum.Preferably at least 90 wt % of the total hydrocolloid content in the drypowder composition is formed by the hydrocolloid according to theinvention, preferably one or more thixotropic hydrocolloids, preferablythe preferred xanthan gum. More preferred at least 95 wt % of the totalhydrocolloid content in the dry powder composition is formed by thehydrocolloid according to the invention, preferably one or morethixotropic hydrocolloids, preferably the preferred xanthan gum.

The dry mixture in particulate form of the invention preferably isessentially free from added pregelatinised starch, preferablypregelatinised modified starch. If pregelatinised starch orpregelatinised modified starch is present, the total starchconcentration preferably is less than 0.5 wt %, based on dry-weight, inparticular 0.1 wt % or less. The dry mixture in particulate form of theinvention preferably is essentially free from added carrageenan. Ifpresent, the carrageenan concentration preferably is less than 0.5 wt %,based on dry weight, in particular 0.1 wt % or less. The dry mixture inparticulate form of the invention preferably is essentially free fromadded guar gum. If present, the guar gum concentration preferably isless than 0.5 wt %, based on dry-weight, in particular 0.1 wt % or less.

Nevertheless, the dry mixture in particulate form of the invention maycomprise one or more native starches as an additional hydrocolloid.Preferably the one or more native starches originate from potato. Incase such additional hydrocolloid is present in the dry mixture inparticulate form, then less than 25% of the total hydrocolloid contentin the dry mixture in particulate form may be formed by the hydrocolloidaccording to the invention. Preferably the amount of hydrocolloidaccording to the invention is smaller than the amount of the additionalhydrocolloid. Preferably the total ratio of the amount of hydrocolloidaccording to the invention, and the one or more additional hydrocolloidsranges from 1:5 to 1:10 wt/wt.

The combination of the hydrocolloid according to the invention,preferably comprising a xanthan gum, combined with one or more nativestarches, is that these hydrocolloids enforce each other'sfunctionality. The concentration of both types of materials can bedecreased as compared to their single use.

Gas Release Agent

The gas release agent may be any gas release agent which conforms to therequirements as defined in the present definition of the invention. Agas release agent typically comprises a solid matrix material (i.e.solid at least at 25° C.) in which internal voids are present, whereinthe gas is entrapped. The gas may be pressurised or may be present atatmospheric pressure. Preferably the gas is pressurised. The solidmaterial may comprise any edible solid material, in particular anysubstance selected from the group of carbohydrates or polysaccharides,proteins, and emulsifiers, and combinations of these.

Particularly suitable as a source for the protein for the solid materialof the gas-containing gas release agent are skim milk powder, wheyprotein concentrate, whey powder, caseinate, and the like.

Preferably the gas release agent comprises particles of which the matrixcontains a polysaccharide, preferably maltodextrin. The particle matrixpreferably contains protein, or a combination of protein andpolysaccharide.

Preferred carbohydrates for the gas release agent includeoligosaccharides obtainable by hydrolysing starch (hydrolysed starches),in particular hydrolysed starches having a DE of 10-45, glucose syrup,maltodextrins and lactose. nOSA-starch (n-octenyl succinyl anhydridemodified starch of hydrophic starch) is another preferred carbohydrate.

Preferably, the solid material for the gas release agent at leastsubstantially consists of a carbohydrate, in particular a maltodextrinand/or nOSA starch. In a specific embodiment, the carbohydrate contentof the gas release agent is 90-100% based on dry weight.

The gas that is released by the gas release agent upon dissolution maybe any gas that is used in the context of food products, such as air,oxygen, nitrogen, carbon dioxide, nitrous oxide, or mixtures of these.Preferably the gas comprises air, nitrogen, or carbon dioxide.Preferably the gas release agent releases at least 1 milliliter of gasper gram of dry gas release agent, at standard conditions. Preferablythe amount of gas is such that the amount of gas released ranges from 1to 100 mL, preferably from 1 to 50 mL, preferably from 5 to 30 mL of gasper gram of dry gas release agent, under standard conditions.

The gas-containing gas release agent particles are typically porous.Usually, such porous particles are prepared by a spray drying techniqueapplying gas injection in a liquid feed to be atomised typically via theuse of a high pressure atomisation nozzle.

The gas-containing gas release agents may contain particles holdingnon-pressurised gas (wherein the gas pressure in the internal voids isabout 1 bar), such as non-pressurised spray dried foamers. Such foamersare generally known in the art, and described in detail in, forinstance, U.S. Pat. No. 4,438,147 or EP 458 310 A.

Good results have been achieved with a gas release agent comprisingparticles containing a pressurised gas, i.e. having a pressure of morethan 1.0 bar, in particular of 1.5 bar or more. Such gas release agentsare e.g. known from WO 2006/023564, EP 2 025 238 A1 and references citedtherein.

Preferably, the solid matrix material for the gas release agentcomprises a protein, optionally in combination with a carbohydrate, inparticular a maltodextrin. The presence of a protein is advantageous atleast in some applications in that it may contribute tobubble-dispersion properties of the product.

Preferably, the gas release agent comprises pressurised gas, inparticular air or nitrogen, and the matrix material is formed by aprotein and a maltodextrin, plus optionally nOSA starch.

The gas-containing gas release agent may further contain one or moreplasticizers to improve the robustness of the solid matrix material. Thepresence of one or more plasticizers is in particular preferred for gasrelease agent containing pressurised gas. If present, the plasticizersare preferably selected from the group consisting of polyols or sugaralcohols, such as glycerol, mannitol, sorbitol, lactitol, erythritol,trehalose and/or lipids other than fat, such as fatty acids,monoglycerides, phospholipids.

Additionally the gas release agent may further include additionalstabilizing agents to increase the dispersion stability of the bubblesin the bulk of the food product, to stabilise pH or to prevent proteinfrom flocculation (after reconstitution). Preferred stabilisers aresodium or potassium citrates and orthophophates. Further, a free flowingaid may be present, preferably silicon dioxide or tricalcium phosphate.

The gas release agent usually has a loose bulk density of at least 150g/L. Usually the loose bulk density is 350 g/L or less, in particular inthe range of 180-300 g/L, more in particular 200-240 g/L. A densitywithin this range can be obtained by the person skilled in the art usingknown technology. For instance use can be made of gas injection into theaqueous feed slurry just before atomisation, which is done preferablywith nitrogen gas.

This allows preparation of products of such lower densities. Suchparticles typically have porous structures, in particular containingvoids in the range of 1-30 micrometer.

Preferably, at least 90 wt % of the gas release agent particles isformed by particles having a size less than 200 micrometer, morepreferably essentially all particles have a size of less than 200micrometer, as determined by a screen test method, using a 200micrometer (60 mesh) screen. Preferably, at most 85 wt % of theparticles is formed by particles having a size of 75 micrometer or more,as determined by a screen test method, using a 75 micrometer (200 mesh)screen. The weight fraction of the gas release agent in the powdercomposition is usually at least 5 wt %, based on dry weight, preferablyat least 10 wt %. The weight fraction of the gas release agent isusually 50 wt % or less, preferably 30 wt % or less.

Preferably the gas release agent contains an emulsifier, in order toreadily disperse the gas bubbles. Preferably the emulsifier has aHLB-value of at least 7, preferably at least 10. Alternatively oradditionally, preferably the instant flavour component contains anemulsifier, in order to readily disperse the gas bubbles. Preferablysuch emulsifier has a HLB-value of at least 7, preferably at least 10.Further, a free flowing aid may be present, preferably silicon dioxideor tricalcium phosphate.

Alternatively, the gas release agent does not contain pressurised gasthat is released due to the dissolution of the surrounding matrix.Alternatively the gas is released by reaction between two or morecompounds when they dissolve in water, creating gas bubbles. The gasrelease agent may comprises a carbonate salt and/or a bicarbonate saltand an acidulant and/or an amphiphilic substance. This way carbondioxide is released upon the addition of water by chemical reactionbetween the carbonate salt and/or bicarbonate salt and the acidulantand/or amphiphilic substance.

Preferably the combination of carbonate salt and/or bicarbonate salt andacidulant and/or amphiphilic substance comprises agglomerates ofcarbonate salt and/or bicarbonate salt particles and particles of theacidulant and/or amphiphilic substance.

The (bi)carbonate can be of any food grade carbonate or bicarbonatesalt, preferably bicarbonate salt. An advantage of bicarbonate residesin its decomposition properties. At least in some applications, inparticular in formulations for acidic food products, a considerablecontribution to gas release is achievable by contact with (hot) waterwithout requiring additional acidulant (in addition to acid that may bepresent in the flavour/aroma component, such as coffee drink component).Usually the carbonate or bicarbonate salt is a sodium or potassium salt.Potassium is preferred from a health and taste perspective.

Preferably bicarbonate salt or carbonate salt particles are partially orfully coated with the amphiphilic substance. Preferably the amphiphilicsubstance is a salt of a fatty acid, preferably a bivalent salt of afatty acid, more preferably a calcium or magnesium salt of a fatty acid.Preferably the amphiphilic substance is the salt of an unbranched orbranched fatty acid have 6-24 carbon atoms, in particular of a saturatedunbranched or branched fatty acid have 6-24 carbon atoms, morepreferably a stearate salt.

However, in order to have a relatively high gas release rate with achemical gas release agent based on a (bi)carbonate, it is advantageousto include an added acidulant. In principle, any food-grade acidulantmay be used. This acidulant can be organic or inorganic. An example of asuitable organic acid is citric acid. In particular, preferred is anacidulant that reacts from a non-acidic component to a acidic componentin the presence of water, such as being glucono-delta-lactone (GDL).Herewith the release rate of the gas can be controlled and matched withthe rate at which the hydrocolloid dissolves or disperses in the waterof other aqueous liquid (and thus the rate at which the yield stress isincreased).

A chemical gas release agent, such as a (bi)carbonate, is in particularsuitable for preparing a liquid with a neutral or acidic pH afterreconstitution in water. The pH is preferably lower than neutral pH andhigher than the acidic pH at which the protein component, if present,will flocculate or becomes (partly) insoluble. In general, afterreconstitution in hot water the pH is between about neutral pH and anacidic pH of up to 2 unit below neutral pH, in particular up to 1 unitbelow neutral pH. Typically, the apparent pH (the pH measured with astandard pH electrode at about 65° C.) is 7 or less, preferably 5-7.0,in particular 6-7.0, more in particular 6.2-6.7.

Dry Mixture in Particulate Form

The weight ratio between the instant flavour component and the gasrelease agent ranges from 20:1 to 1:5, preferably from 15:1 to 1:4. Morepreferred the weight ratio between the instant flavour component and thegas release agent ranges from 10:1 to 1:1. The weight ratio between theinstant flavour component and the hydrocolloid ranges from 100:1 to1:10, preferably from 50:1 to 1:1.

The weight fraction of the hydrocolloid, preferably the xanthan gum, inthe powder composition is usually at least 0.5 wt %, based on dryweight, preferably at least 1.0 wt %. The weight fraction of thehydrocolloid, preferably the xanthan gum, is usually 5 wt % or less, inparticular 4.0 wt % or less, preferably 3.5 wt % or less, morepreferably 3.0 wt % or less. Preferably at least 50 wt % of the totalhydrocolloid content in the powder composition is formed by one or morethixotropic hydrocolloids, more preferably 90 to 100 wt % of the totalhydrocolloid content, in particular 95 to 100 wt % of the totalhydrocolloid content.

The dry mixture in particulate form according to the inventionpreferably comprises from 1 wt % to 80 wt % of the gas release agent.Preferably the dry mixture in particulate form comprises from 5 wt % to70 wt %, preferably from 10 wt % to 50 wt %.

The dry mixture in particulate form comprises an instant flavourcomponent, to prepare a beverage or liquid food composition. The instantflavour component is suitable to prepare a beverage or liquid foodcomposition selected from the group of:

-   -   soups, bouillons, sauces, gravies, and/or seasonings;    -   other savoury food products;    -   tea and tea-based beverages, containing an extract from the        plant Camellia sinensis;    -   herbal infusions, preferably containing an extract selected from        mint, camomile, rooibos, rosehip, hibiscus, raspberry, or any        combination of these;    -   ice cream and/or desserts and/or milk shakes, which are intended        for serving at a temperature below 0° C.;    -   soy-based beverages, wherein these beverages in reconstituted        form contain at least 0.3% by weight of ingredients originating        from soybean, wherein the ingredients comprise a soy protein;    -   dressings; and    -   spreads.

Preferably the instant flavour component is suitable to prepare abeverage or liquid food composition selected from the group of soups,bouillons, sauces, gravies, and/or seasonings; tea and tea-basedbeverages, containing an extract from the plant Camellia sinensis;herbal infusions, preferably containing an extract selected from mint,camomile, rooibos, rosehip, hibiscus, raspberry, or any combination ofthese; ice cream and/or desserts and/or milk shakes, which are intendedfor serving at a temperature below 0° C.; and soy-based beverages,wherein these beverages in reconstituted form contain at least 0.3% byweight of ingredients originating from soybean, wherein the ingredientscomprise a soy protein.

More preferred the instant flavour component is suitable to prepare abeverage or liquid food composition selected from the group of soups,and/or bouillons; tea and tea-based beverages, containing an extractfrom the plant Camellia sinensis; and soy-based beverages, wherein thesebeverages in reconstituted form contain at least 0.3% by weight ofingredients originating from soybean, wherein the ingredients comprise asoy protein. More preferred the instant flavour component is suitable toprepare a beverage or liquid food composition selected from the group ofsoups, and/or bouillons; and tea and tea-based beverages, containing anextract from the plant Camellia sinensis.

Most preferred the instant flavour component is suitable to prepare asoup, and/or a bouillon.

The instant flavour component may contain one or more ingredients whichare normally suitable and used to prepare soups, bouillons, sauces,gravies, and/or seasonings; other savoury food products, tea andtea-based beverages, containing an extract from the plant Camelliasinensis; herbal infusions, preferably containing an extract selectedfrom mint, camomile, rooibos, rosehip, hibiscus, raspberry, or anycombination of these; ice cream and/or desserts and/or milk shakes,which are intended for serving at a temperature below 0° C.; soy-basedbeverages, wherein these beverages in reconstituted form contain atleast 0.3% by weight of ingredients originating from soybean, whereinthe ingredients comprise a soy protein; as applicable; dressings; andspreads. These ingredients are known to the skilled person.

Preferably the flavour components contains surface active components.This helps to prevent coalescence of gas bubbles.

The dry mixture in particulate form of the invention preferablycomprises from 1 wt % to 99 wt % of the instant flavour composition.More preferred the concentration of the instant flavour compositioncomprises from 5 wt % to 95 wt % of the dry mixture in particulate form.

The dry mixture in particulate form is prepared by any method known tothe skilled person that is suitable to prepare such dry mixture inparticulate form.

Method for Preparing Beverage or Liquid Food Composition

In a second aspect the present invention provides a method forpreparation of a beverage or liquid food product, comprising bringing acomposition according to the first aspect of the invention into contactwith water. Preferably the composition according to the invention ismixed with water. Alternatively the beverage or liquid food product ofthe invention is prepared by bringing the dry mixture in particulateform of the invention into contact with another beverage, for examplemilk, or tea, or soy-based beverage. Preferably the compositionaccording to the invention is mixed with another beverage, for examplemilk, or tea, or soy-based beverage.

Preferably the weight ratio between dry mixture in particulate form andwater ranges from 1:100 to 1:1, preferably from 1:50 to 1:1. Preferablythe weight ratio of gas release agent to water ranges from 1:200 to 1:3,preferably from 1:100 to 1:5, preferably from 1:80 to 1:10. Preferablythe weight ratio of instant flavour component to water ranges from 1:50to 1:1, preferably from 1:20 to 1:1. Preferably the weight ratio ofhydrocolloid of the invention to water ranges from 1:1000 to 1:100,preferably from 1:500 to 1:125, preferably from 1:250 to 1:150, and mostpreferred from 1:222 to 1:166. Preferably the concentration of thehydrocolloid in the beverage or liquid food composition according to theinvention that is obtained by the method ranges from 0.1 wt % to 1 wt %,preferably from 0.2 wt % to 0.8 wt %, preferably from 0.4 wt % to 0.7 wt%, and most preferred from 0.45 wt % to 0.6 wt %. The advantage of thehydrocolloid of the invention is that a relatively low concentration isrequired as compared to the hydrocolloids of the prior art.

Preferably the amount of water to the amount of gas release agent, basedon the gas volume at standard conditions provided by the gas releaseagent when all gas is released is at least 1 mL gas per 100 mL liquidproduct (i.e. 1% overrun). Preferably the ratio ranges from 5 mL gas per100 mL liquid product (i.e. 5% overrun) to 100 mL gas per 100 mL liquidproduct (i.e. 100% overrun).

Alternatively, when the hydrocolloid according to the invention is usedin combination with one or more native starches, then preferably theconcentration of the one or more native starches ranges from 0.5 wt % to3 wt %, preferably from 1 to 2 wt %, most preferred from 1.3 wt % to 1.8wt % in the beverage or liquid food composition according to theinvention. In case such additional hydrocolloid is present in the drymixture in particulate form, then preferably the concentration of thehydrocolloid according to the invention in the continuous liquid phasethat is obtained by the method according to the invention ranges from0.1 wt % to 0.3 wt %, preferably from 0.15 wt % to 0.25 wt % in thebeverage or liquid food composition according to the invention.

Preferably the temperature of the water ranges from 40° C. to 100° C.,preferably from 60° C. to 100° C., preferably from 70° C. to 100° C.Alternatively the water may be of a lower temperature, dependent on thetype of beverage to be prepared. For example some beverages are servedcold, meaning below room temperature. In that case the water temperaturepreferably ranges from 0° C. to 25° C., preferably from 3° C. to 23° C.When the hydrocolloid according to the invention is used in combinationwith one or more native starches, then preferably the temperature of thewater is at least 60° C., preferably at least 70° C.

Beverage or Liquid Food Composition Obtainable by the Method of theInvention

In another aspect the present invention provides A composition in theform of a beverage or liquid food product containing gas bubbles in thecontinuous liquid phase, obtainable by the method according the secondaspect of the invention.

The present invention also provides a composition in the form of abeverage or liquid food product containing gas bubbles in the continuousliquid phase, obtained by the method according to the second aspect ofthe invention.

Preferably after reconstitution a composition is obtained whichmaintains gas bubbles throughout the continuous liquid phase of theproduct for at least 10 minutes preferably at least 15 minutes,preferably at least 20 minutes, preferably at least 30 minutes.

Preferably after reconstitution, the gas bubbles constitute from 1% to50% of the volume of the dispersion, preferably from 3% to 40% of thevolume of the dispersion. Preferably after reconstitution, the gasbubbles constitute from 1% to 50% of the volume of the composition,preferably from 3% to 40% of the volume of the composition. Morepreferred the volume of the gas bubbles ranges from 5% to 30% of thevolume of the dispersion, and most preferred from 10% to 20% of thevolume of the dispersion. More preferred the volume of the gas bubblesranges from 5% to 30% of the volume of the composition, and mostpreferred from 10% to 20% of the volume of the composition. The volumeof the dispersion includes the volume of the liquid and the volume ofthe gas bubbles dispersed in the liquid.

Preferably at least 90% of the gas volume, at least directly afterreconstitution, is formed by gas bubbles having a diameter of 200micrometer or less, preferably 150 micrometer or less. Preferably atleast 90% of the gas volume, at least directly after reconstitution, isformed by gas bubbles having a diameter of at least 10 micrometer,preferably at least 20 micrometer. Preferably the gas bubbles have adiameter ranging from 10 to 200 micrometer. Preferably, this is the casefor at least 10 minutes, preferably at least 15 minutes, more preferablyat least 30 minutes after preparation of the food product.

Preferably the beverage or liquid food composition is selected from thegroup of:

-   -   soups, bouillons, sauces, gravies, and/or seasonings;    -   other savoury food products;    -   tea and tea-based beverages, containing an extract from the        plant Camellia sinensis;    -   herbal infusions, preferably containing an extract selected from        mint, camomile, rooibos, rosehip, hibiscus, raspberry, or any        combination of these;    -   ice cream and/or desserts and/or milk shakes, which are intended        for serving at a temperature below 0° C.;    -   soy-based beverages, wherein these beverages in reconstituted        form contain at least 0.3% by weight of ingredients originating        from soybean, wherein the ingredients comprise a soy protein;    -   dressings; and    -   spreads.

Preferably the beverage or liquid food product according to theinvention is essentially free from added pregelatinised starch,preferably pregelatinised modified starch. If pregelatinised starch ispresent, the total starch concentration in the liquid food product ispreferably less than 0.5 wt %, preferably 0.1 wt % or less. Preferablythe beverage or liquid food product according to the invention isessentially free from added carrageenan. If present, the carrageenanconcentration in the liquid food product is preferably less than 0.5 wt%, in particular 0.1 wt % or less. Preferably the beverage or liquidfood product according to the invention is essentially free from addedguar gum. If present, the guar gum concentration in the liquid foodproduct is preferably less than 0.5 wt %, in particular 0.1 wt % orless.

Method for Using the Hydrocolloid

In a further aspect the present invention provides a method for keepinggas bubbles in a continuous liquid phase by using a hydrocolloid inparticulate form that provides an apparent yield stress of at least 0.3Pa within a period of 15 seconds after the addition of water toreconstitute the hydrocolloid. Preferably the hydrocolloid inparticulate form is mixed with water to reconstitute the hydrocolloid.Preferred embodiments disclosed in the context of this invention, areapplicable to this aspect of the invention, mutatis mutandis.

This aspect of the invention provides use of a hydrocolloid inparticulate form that provides an apparent yield stress of at least 0.3Pa within a period of 15 seconds after the addition of water toreconstitute the hydrocolloid for keeping gas bubbles in the continuousliquid phase. Preferably the hydrocolloid in particulate form is mixedwith water to reconstitute the hydrocolloid.

DESCRIPTION OF FIGURES

FIG. 1 Pictures of aerated instant mushroom soup samples, fromExample 1. All pictures taken about 1 minute after adding water to thedry mix.

FIG. 2 Pictures of aerated instant mushroom soup samples, from Example2. All pictures taken 30 seconds after adding water to the dry mix.

FIG. 3 Pictures of aerated instant mushroom soup samples, from Example2. All pictures taken 40 seconds after adding water to the dry mix.

FIG. 4 Graphs showing translation of precision spheres as function oftime, experiments from Example 3.

-   -   3-1: ● HDPE 5.69 mm, ▾ HDPE 3.17 mm; ▪ HDPE 3.17 mm; ♦ PS 4.76        mm; ▴ PS 4.76 mm.    -   3-2: ● PS 4.76 mm; ▾ HDPE 5.69 mm; ▪ HDPE 3.17 mm.    -   3-3: ● HDPE 3.17 mm (upper curve); ● PS 4.76 mm (lower curve).

FIG. 5 Graphs showing translation of precision spheres as function oftime, experiments from Example 3.

-   -   3-4: ≡ HDPE 3.17 mm; ▾ PS 4.76 mm; ▪ HDPE 5.69 mm.    -   3-5: ● PS 4.76 mm.    -   3-6: ● HDPE 3.17 mm, ▾ HDPE 3.17 mm; ▪ HDPE 5.69 mm; ♦ PS 4.76        mm; ▴ HDPE 5.69 mm;        PS 4.76 mm; ● PS 4.76 mm.

FIG. 6: Graphs showing translation of precision spheres as function oftime, experiments from Example 3.

FIG. 7 Pictures of aerated milk tea sample, from Example 4. Picturestaken 1, 5, 15 and 30 minutes, respectively, after adding water to thedry mix.

FIG. 8 Pictures of aerated soy milk sample, from Example 5. Picturestaken 1.5, 5, 15, and 30 minutes, respectively, after adding water tothe dry mix.

EXAMPLES

The following non-limiting examples illustrate the present invention.

Raw Materials

-   -   Composition instant mushroom cream soup powder as used (ex        Unilever Germany, Heilbronn, Germany).

TABLE 1 Composition of dry instant mushroom soup mixes Ingredient Mix 1Mix 2 Native potato starch, 8% moisture 11.1% Native potato starch,Granulated 22.2% Salt 5.9% 8.8% Yeast extract (18% NaCl) 5.8% 8.7%Creamer 32.9% 57.9% Flavours, spices, herbs 5.7% 8.6% Mushroom powder10.7% 16.0%

-   -   Native potative starch, 8% moisture: ex Südstärke GmbH        (Schrobenhausen, Germany).    -   Native Potato Starch Granulated: contains 87% native potato        starch and 13% glucose syrup (maize), ex Avebe (Veendam, The        Netherlands).    -   Creamer: contains palm oil and palm oil stearin (76.8%), lactose        (6.6%), Na, Ca caseinate (7.8%), potassium phosphate dibasic        (1.0%), glucose syrup (7.8%).    -   Xanthan gum: Keltrol AP, Keltrol AP-F, and Keltrol RD ex CP        Kelco (Nijmegen, The Netherlands).

Keltrol AP and AP-F are described and claimed in WO 2012/030651 A1.

The particle size distribution of Keltrol AP, Keltrol AP-F powders wasdetermined in house, using a Mastersizer 2000 (Malvern Instruments Ltd.,Malvern, Worcestershire, UK), equipped with a Sirocco powder accessory.The average sizes were:

D3,2 D4,3 [micrometer] [micrometer] Keltrol AP 53 109 Keltrol AP-F 30 78

-   -   Modified starches: Agglomerated Prejel VA70, and Eliane SC160        from Avebe (Veendam, The Netherlands). Prejel is a        pregelatinised hydroxypropyl distarch phosphate of potato        origin; and Eliane is a pre-gelatinised waxy potato starch        containing more than 99% amylopectin.    -   Gas release agent: Vana-Cappa B01 ex FrieslandCampina Kievit        (Meppel, The Netherlands). Ingredients of the powder are        maltodextrin, modified starch (starch sodium octenyl succinate),        and silica free flowing agent. Contains nitrogen gas under        pressure, and the gas release is about 22 mL per gram dry agent        upon dissolution in water.

Example 1 Suspending Air Bubbles in Instant Mushroom Soup with XanthanGum

To show the ability of hydrocolloids combined with gas release agent andflavour compound to suspend gas bubbles, the following experiments werecarried out.

A powdered premix was made containing 10.0 g mushroom soup mix (mix 1 asin Table 1), 3.0 g gas release agent, and the required amount ofhydrocolloid as indicated in Table 2, thoroughly mixed, and put into a300 mL tall form glass beaker. 150.0 g of hot water, just after boiling,was added to the dry premix in one swift motion and the contents werevigorously stirred with a spoon for 30 sec. The volume of soup mix andwater was 160 mL. Timing was started at the moment the water was poured.After stirring, the beaker was put on a stand and pictures were taken atpreset time intervals.

TABLE 2 Hydrocolloids used and description of results, in soup mix 1 asin Table 1. Aerated Foam Initial Aerated Foam bulk layer gas bulk layerliquid volume bubble liquid volume Hydro- volume on top volume volume ontop Hydro- colloid after 40 after in bulk after 5 after 5 colloid amountsec 40 sec liquid min min Exp. type [g] [mL] [mL] [mL] [mL] [mL] 1-1Keltrol 0.2 218 <10 58 208 <10 AP-F 1-2 Keltrol 0.4 212 5 52 202 5 AP-F1-3 Keltrol AP 0.2 203 5 43 150 50 1-4 Keltrol AP 0.4 203 5 43 200 6 1-5Keltrol RD 0.2 153 53 0 153 44 1-6 Keltrol RD 0.4 152 49 0 152 45

An amount of 0.2 g hydrocolloid means that the concentration of thehydrocolloid is about 0.12% by weight of the prepared instant soups. Theweight of the gas is not taken into account here. An amount of 0.4 ghydrocolloid means that the concentration of the hydrocolloid is about0.24% by weight of the prepared instant soups. The concentration ofnative starch that is present in the dry soup mix 1 leads to aconcentration of about 2.0% by weight of the of the prepared instantsoups.

The required apparent yield stress for a spherical bubble having adiameter of 100 micrometer in the soup mix containing xanthan gum wouldbe 0.35 Pa (calculated with equation 1), in order to keep the bubbledispersed. For a 200 micrometer bubble the required apparent yieldstress would be 0.70 Pa.

In experiments 1-1, 1-2, and 1-4 there was no clear interface visiblebetween a little foamy layer on top of the continuous liquid phase (bulkliquid) and the continuous liquid phase. In these experiments the usedhydrocolloids provided the necessary yield stress sufficiently rapid inorder to suspend the gas bubbles in the continuous liquid phase. Theamount of foam layer on the top was negligible as compared to the totalvolume of the bulk liquid. In experiment 1-3 an interface was visible,showing a foam layer on top of the continuous liquid phase.

In experiments 1-5 and 1-6 a regular xanthan gum is used, as describedin the prior art. This xanthan gum does not provide the yield stress asrequired to keep gas bubbles in the continuous liquid phase. A sharp cutinterface between a foamy top layer and the continuous liquid phase wasvisible, and most gas bubbles were present in the foam layer on top.

The size of the gas bubbles in these samples was estimated to range fromabout 150 to 180 micrometer, as determined by bright field optical lightmicroscope (Malvern Morphology G3).

FIG. 1 shows pictures of the instant soups of the experiments as listedin Table 2. All pictures were taken 58 or 60 seconds after adding waterto the soup mix. These pictures show the difference in the amount offoam layer on top. Experiments 1-1, 1-2, and 1-4 do not show aninterface at all, and the gas bubbles remain in the continuous liquidphase. Experiment 1-3 shows an interface which is not very sharp, withmore foam on top of the continuous liquid phase than experiments 1-1,1-2, and 1-4. Experiments 1-5 and 1-6 show a sharp interface, with aclear thick foam layer on top of the continuous liquid phase.

Example 2 Suspending Air Bubbles in Instant Mushroom Soup with Modifiedand Native Starches

Similar experiments as in Example 1 were done in order to determine theeffect of various starch types on the dispersion of gas bubbles.

A powdered premix was made containing 10.0 g mushroom soup mix (mix 1 asin Table 1), 3.0 g gas release agent, and the required amount ofhydrocolloid as indicated in Table 3, thoroughly mixed, and put into a300 mL tall form glass beaker. 150.0 g of hot water, just after boiling,was added to the dry premix in one swift motion and the contents wasvigorously stirred with a spoon for 30 sec. The volume of soup mix andwater was 170 mL. Timing started at the moment the water was poured.After stirring, the beaker was put on a stand and pictures are taken atpreset time intervals.

TABLE 3 Starches used and description of results, in soup mix 1 as inTable 1. Aerated Foam Initial Aerated Foam bulk layer gas bulk layerliquid volume bubble liquid volume Hydro- volume on top volume volume ontop Hydro- colloid after 40 after in bulk after 5 after 5 colloid amountsec 40 sec liquid min min Exp. type [g] [mL] [mL] [mL] [mL] [mL] 2-1Prejel 4.0 209 5 39 201 8 VA70 2-2 Eliane 4.0 212 7 42 200 8 SC160 2-3Native 4.0 205 7 35 199 7 starch* *native starch: Native Potato StarchGranulated as in Table 1.

A concentration of 4 g of hydrocolloid means that the concentration ofthe hydrocolloid is about 2.4% by weight of the prepared instant soups.The weight of the gas is not taken into account here. The concentrationof native starch that is present in the dry soup mix 1 leads to aconcentration of about 2.0% by weight of the of the prepared instantsoups. So in experiment 2-3 the total concentration of native starch isabout 4.4% by weight.

Also in these experiments the size of the gas bubbles in these sampleswas estimated to range from about 150 to 180 micrometer, as determinedby bright field optical light microscope (Malvern Morphology G3).

The required apparent yield stress for a spherical bubble having adiameter of 100 micrometer in the soup mix containing xanthan gum wouldbe 0.35 Pa (calculated with equation 1), in order to keep the bubbledispersed. For a 200 micrometer bubble the required apparent yieldstress would be 0.71 Pa.

Experiments 2-1 and 2-2 showed that the effect of 4.0 g of Prejel orEliane modified starches had a similar effect as xanthan gums Keltrol APand AP-F, although in much higher amounts (4.0 g starch vs. 0.2 gKeltrol AP-F). The amount of modified starch that is required is 20times higher than the amount of Keltrol AP-F, in order to obtain thesame effect. Gas bubbles were dispersed in the liquid soup.

Experiment 2-3 with native starch shows the same behaviour asexperiments 2-1 and 2-2. Gas bubbles were suspended in the liquid, andthe effect of the addition of 4.0 g native starch in these compositionsis the same as 4.0 g of the modified starches. Therefore the nativestarches do not provide a benefit over the native starch.

Subsequently another set of experiments was done with a soup mix whichdid not contain native starch (mix 2 in Table 1). The dry soup mix ofmix 2 is the same as mix 1, with the difference that mix 2 does notcontain the native starches. A powdered premix is made containing 7.0 gmushroom soup mix (mix 2 as in Table 1), 3.0 g gas release agent, andthe required amount of hydrocolloid as indicated in Table 4, thoroughlymixed, and put into a 300 mL tall form glass beaker. 150.0 g of hotwater, just after boiling, is added to the dry premix in one swiftmotion and the content is vigorously stirred with a spoon for 30 sec.The volume of soup mix and water was about 166 mL. Time is started atthe moment the water is poured. After stirring, the beaker is put on astand and pictures are taken at preset time intervals.

TABLE 4 Starches used and description of results, in soup mix 2 as inTable 1 (without native starch). Aerated Foam Initial Aerated Foam bulklayer gas bulk layer liquid volume bubble liquid volume Hydro- volume ontop volume volume on top Hydro- colloid after 40 after in bulk after 5after 5 colloid amount sec 40 sec liquid min min Exp. type [g] [mL] [mL][mL] [mL] [mL] 2-4 Prejel 4.0 170 25 4 168 19 VA70 2-5 Eliane 4.0 167 351 167 20 SC160 2-6 Keltrol 0.2 155 37 0 152 33 AP-F 2-7 Keltrol 0.3 19510 35 155 41 AP-F 2-8 Keltrol 0.4 195 6 35 166 24 AP-F 2-9 Keltrol 0.5200 0 40 188 3 AP-F

In experiment 2-4, the total volume of the liquid was lower than inexperiment 2-1. After 30 seconds a clear interface between a foam layeron top of the liquid soup and the continuous liquid phase (bulk liquid)was observed. This shows that using 4.0 g of Prejel without nativestarch in the dry soup mix was not sufficient to keep the gas bubbles inthe continuous liquid phase. Similarly in experiment 2-5 a relativelythick foam layer was formed using 4.0 g of Eliane without native starch.Therefore also using 4.0 g of Prejel without native starch in the drysoup mix was not sufficient to keep the gas bubbles in the continuousliquid phase. The differences between the experiments 2-1, 2-2, and 2-3on the one hand and 2-4 and 2-5 on the other hand are shown in FIG. 2.The pictures in this figure are made about 30 seconds after addition ofhot water to the soup mix.

The experiments 2-6, 2-7, 2-8, and 2-9 with Keltrol AP-F show that thistype of xanthan gum does not require the presence of native starch, inorder to keep the gas bubbles in the continuous liquid phase. Experiment2-6 shows that within 40 seconds a foam layer on top of the liquid wasformed. Experiment 2-7 shows a behaviour which is similar, at a longertime scale though. The gas bubbles cream to the top within 2 minutesafter the preparation of the soup. In experiment 2-8 a foam layer slowlydeveloped. In experiment 2-9 0.5 g of Keltrol AP-F was added, and inthat case bubbles did not cream to the top of the instant soup, even 30minutes after the soup preparation. FIG. 3 shows pictures of soupsamples, taken about 40 seconds after the addition of water to the drymixes.

When comparing experiments 2-9 and 1-1, the following can be observed.In experiment 1-1 the dry soup mix as added to the glass beaker containsabout 3 g of native starch. In that case 0.2 g Keltrol AP-F issufficient to keep the gas bubbles dispersed in the continuous liquidphase. In case no native starch is present, then 0.5 g Keltrol AP-F isrequired to obtain the same effect. Therefore it appears that 0.3 gKeltrol AP-F has the same functionality of 3 g of native starch, inorder to keep the gas bubbles dispersed. Therefore the amount ofhydrocolloid that is required is much lower than the hydriocolloids ofthe prior art.

Example 3 Qualitative Determination of Yield Stress Under DynamicConditions

In this experiment model solutions have been prepared containing therelevant hydrocolloid (either 0.2 g, 0.4 g, or 4 g), together with icingsugar (sucrose, 5.0 gram) and erythritol (2.0 g) to prevent lumping ofthe dry hydrocolloid. The premix was dry mixed well, and subsequentlyput into a tall form 300 ml glass beaker.

Three different types of precision plastic spheres (The PrecisionPlastic Ball Company Ltd., UK) are added to the premix in the beaker.These spheres are:

-   -   high density polyethylene (HDPE) spheres, diameter of 3.17 mm        coloured green, density of 0.952 g·cm⁻³,    -   high density polyethylene (HDPE) spheres, diameter of 5.69 mm        coloured bright red, density of 0.952 g·cm⁻³,    -   polystyrene (PS) sphere, diameter of 4.76 mm, coloured dark red,        density 1.04 g·cm⁻³.

The size and density of the spheres was chosen in such a way that theywould behave like gas bubbles of approximately 0.1 mm (4.76 mm PSsphere), 0.2 mm (3.17 mm HDPE sphere), and 0.3 mm (5.69 mm HDPE sphere).The differences to bubbles are that the terminal velocity of the probespheres will be an order of magnitude bigger in a Newtonian fluid andthat the PS sphere is going to sediment instead of cream.

For the experiments with xanthan gums, 150 g of water at ambienttemperature was poured on top of a dry premix and was vigorouslymanually stirred with a metal spoon for 30 seconds. The density of thefinal solutions was (1.014±0.001) g·cm⁻³ at 20° C. Xanthan gum'sbehaviour is independent of the water temperature.

Equation 1 can be written for these spheres as:

$\begin{matrix}{{\tau \geq \frac{\left( {\rho_{l} - \rho_{pp}} \right){gD}_{pp}}{2\sqrt{2}}},} & (2)\end{matrix}$

Where ρ_(pp) is the density of the probe particle, and D_(pp) is theprobe particle diameter.

In the following table the critical yield stress for the three probeparticles used in these dynamic yield stress measurements is giventogether with the equivalent bubble diameter in the respective modelsolutions, calculated with densities at 20° C. The probed yield stressdepends on the particle size, particle density and the density of themodel solution. With the three probe particles we cover more or less therange of apparent yield stress that would immobilize bubbles withdiameters ranging from about 100 to 400 micrometer.

TABLE 5 Critical yield stress for the three probe particles, togetherwith the equivalent bubble diameter in the respective model solutions. τ[Pa] in Equivalent Equivalent xanthan τ [Pa] D_(b) [mm] D_(b) [mm]Particle D_(pp) ρ_(pp) gum in starch in xanthan in starch material [mm][kg · m⁻³] solution solution gum solution solution HDPE 3.17 952.0 0.680.78 0.19 0.22 HDPE 5.69 952.0 1.22 1.40 0.35 0.40 PS 4.76 1040.0 0.430.28 0.12 0.08

For the experiments with modified starches, 150 g of hot water (justafter boiling) was poured on top of the premix and is vigorously stirredby hand with a metal spoon for 30 seconds. Here hot water is used, inorder to gelatinise the starch and make it functional. The density ofthe final solutions was (1.023±0.001) g·cm⁻³ at 20° C.

After the stirring the spheres were suspended at a certain height in theliquid, and depending of the yield stress generated by the hydrocolloid,they would slowly move upward, or downward, or they would remain at itsplace. The higher the yield stress, the slower the spheres would move.The beaker was positioned on a stand and pictures were taken at fixedtime intervals for 5 minutes. This way the movement of the spheres couldbe followed in time. The translation of the spheres relative to itsstarting position can be plotted as function of time in a graph. In casethe processes are too fast to be captured on pictures, a video recordwas made instead.

If there is no yield stress in the system, the spheres will move with aconstant velocity through the liquid. If sufficient yield stress isdeveloped by the time the picture taking will have commenced the sphereswill stay motionless. If yield stress is developing during the time ofthe experiments, the spheres' motion is going to be declarative, i.e.they will slow down and eventually stop moving. The trajectories of thespheres in the experiments described above are measure using videoimaging software ImageJ. As a result we get the translation of each typeof sphere with time in the studied system.

The following experiments were performed.

TABLE 6 Description of experiments with precision spheres. Hydrocolloidamount Hydrocolloid Exp. Hydrocolloid type [g] concentration* [wt %] 3-1Keltrol AP-F 0.2 0.13 3-2 Keltrol AP-F 0.4 0.25 3-3 Keltrol AP 0.2 0.133-4 Keltrol AP 0.4 0.25 3-5 Keltrol RD 0.2 0.13 3-6 Keltrol RD 0.4 0.253-7 Prejel VA70 4.0 2.5 3-8 Eliane SC160 4.0 2.5 *corrected for theicing sugar and erythritol

The movement of the spheres in each experiment has been plotted invarious graphs in FIG. 4 and FIG. 5. In some cases duplicatemeasurements are shown, wherein two similar spheres are followed. Ingeneral reproducibility is very good, as the trajectories of these twospheres almost coincide.

-   -   In experiment 3-1 the largest sphere translates the most from        its initial position, as compared to the other spheres. The        smaller spheres only have a small translation.    -   In experiment 3-2 the concentration of hydrocolloid has doubled,        and the spheres nearly do not move. The maximum measured        translation is about 0.25 cm. This shows that the yield stress        in this system is high enough to suspend the spheres.    -   In experiment 3-3 the yield stress did not develop rapidly        enough to keep the largest sphere suspended, this sphere floated        to the surface. The smaller spheres initially show a relatively        rapid movement, which then decelerates because of the        development of sufficient yield stress to keep the small spheres        suspended.    -   In experiment 3-4 the translation was very small, like in        experiment 3-2. The yield stress that develops This shows that        the yield stress in this system is high enough to suspend the        spheres.    -   In experiment 3-5 the behaviour of the spheres is different than        in the previous experiments. The HDPE spheres rapidly moved to        the surface of the liquid, and the PS sphere sedimented within 2        seconds. This is shown in FIG. 5, where the translation of the        particle lies on a straight line with a constant slope. This is        indicative of typical Newtonian fluid rheology. Keltrol RD does        not have any effect on dissolution or yield stress development.    -   In experiment 3-6 the spheres show similar behaviour as in        experiment 3-5, although the time scale is different. the HDPE        particles initially accelerate, and after that move with        constant velocities until they surface. This is a typical        behaviour of probe particles in Newtonian fluid, and this shows        that the presence of Keltrol RD in the solution does not lead to        the development of yield stress large enough to oppose the        buoyancy force acting on the HDPE particles. The PS particles        show different behaviour: they initially decelerate and then        move at constant velocities. The initial deceleration might be        due to the nature of the experiment. In this case the PS        particle were thrown into the solution after the video recording        had started, i.e. they had some initial non zero velocity when        they contacted the solution. Therefore, they decelerated due to        the viscous drag of the solution. After the initial period of        time all three PS particles moved with the same constant        velocity during the time of the measurement, showing the same        Newtonian behaviour of the surrounding solution.    -   In experiment 3-7 the HDPE spheres rapidly moved to the surface        of the liquid, while the PS spheres only showed limited        movement, as shown in FIG. 6 (duplicate measurement). The yield        stress was sufficient to suspend the PS spheres.    -   Also in experiment 3-8 similar behaviour of the spheres was        observed. The HDPE spheres rapidly moved to the surface, while        the PS spheres remained suspended during the experiment, see        FIG. 6 (duplicate measurement).

Therefore the amount of modified starch used to keep spheres suspendedin the continuous liquid phase, is much higher concentration than thexanthan gums Keltrol AP and Keltrol AP-F. The amounts of Keltrol AP orKeltrol AP-F are 10 to 20 times lower than the amounts of modifiedstarches to obtain the same effect.

Example 4 Preparation of Aerated Milk Tea

Lipton 5 Bean Milk Tea (ex Unilever China, Shanghai, China) instant milktea powder was used to prepare milk tea. The dry powder is individuallypacked in sachets, each containing in total 21.7 g of tea extract andmilk powder. The amount of milk protein in a prepared milk tea in a cupis more than 0.5%, when following the instructions on pack.

A sachet was taken and added to an empty cup; this was mixed with 0.3 gxanthan gum Keltrol AP-F, and 2.0 g of gas release agent Vana Cappa B01.150 g of water just after boiling was added, and the preparation wasmanually stirred. This resulted in gas bubbles dispersed in thecontinuous aqueous phase, as is shown in FIG. 7. No foam layer on thetop formed, and the total volume of the aerated milk tea decreased onlyvery slowly during a period of 30 minutes.

Example 5 Preparation of Aerated Soy Beverage

An aerated soy drink was prepared, by blending 2.0 g of gas releaseagent Vana Cappa B01, 0.3 g xanthan gum Keltrol AP-F, and 14.0 g of aspray dried soy milk. This aerated soy beverage was prepared as a proofof principle. Therefore the spray dried soy milk drink that was used,had the same composition and the same spray drying process was appliedas described in O. Syll et al. (Dairy Sci. & Technol. (2013)93:431-442).

Soy supreme fiber reduced with 45% w/w total protein (ex SunOpta Grainsand Food Group, St. Hope, Minn., USA) was used to prepare the soy milkto be spray dried. This soy powder was combined with maltodextrin(dextrose equivalent 17, ex Glucidex Roquette, France). The soy proteinamount in this mixture was 30% of the total amount of solids. The soymilk was prepared by dissolving the mixture of soy powder andmaltodextrin. The total solids concentration in the soy milk was 20 wt%. After spray drying, the dry soy powder-maltodextrin mixture was usedto blend with the gas release agent and the xanthan gum.

150 g water at ambient temperature was added to this dry mixture, andthe preparation was manually stirred. This resulted in gas bubblesdispersed in the continuous aqueous phase, as is shown in FIG. 8. Nofoam layer on the top formed, and the total volume of the aerated soydrink decreased only very slowly during a period of 30 minutes.

The invention claimed is:
 1. A composition in the form of a dry mixturein particulate form for preparation of a beverage or liquid foodcomposition containing dispersed gas bubbles in a continuous liquidphase, the dry mixture in particulate form comprising: an instantflavour component in particulate form; a water-soluble gas release agentin particulate form that releases gas bubbles upon reconstitution inwater; and xanthan gum in particulate form, wherein the xanthan gum isobtained from the fermentation of Xanthomonas campestris pathovercampestris, deposited with the American Type Culture Collection (ATCC)under the accession no. PTA-11272, wherein the xanthan gum is present inthe composition at a weight fraction of less than 4.0 wt % and providesan apparent yield stress of at least 0.3 Pa within a period of 30seconds after addition of water to reconstitute the xanthan gum; andwherein the instant flavour component is suitable to prepare a beverageor liquid food composition selected from the group consisting of: soups,bouillons, sauces, gravies, and/or seasonings; other savoury foodproducts; tea and tea-based beverages, containing an extract from theplant Camellia sinensis; herbal infusions, preferably containing anextract selected from mint, camomile, rooibos, rosehip, hibiscus,raspberry, or any combination of these; ice cream and/or desserts and/ormilk shakes, which are intended for serving at a temperature below 0°C.; soy-based beverages, wherein these beverages in reconstituted formcontain at least 0.3% by weight of ingredients originating from soybean,wherein the ingredients comprise a soy protein; dressings; and spreads.2. A composition according to claim 1, wherein the composition comprisesone or more native starches.
 3. A composition according to claim 1,wherein the dry mixture in particulate form comprises pregelatinisedstarch or pregelatinised modified starch at a concentration of less than0.5 wt %, based on dry weight.
 4. The composition according to claim 1,wherein the weight fraction of xanthan gum is from 1.0 wt % to less than4.0 wt %.
 5. The composition according to claim 1, wherein thewater-soluble gas release agent further comprises a free flowing aid. 6.The composition according to claim 5, wherein the free flowing agent isselected from the group consisting of silicon dioxide, tricalciumphosphate, and combinations thereof.
 7. A composition in the form of abeverage or liquid food product containing gas bubbles in the continuousliquid phase, obtainable by bringing a composition according to claim 1into contact with water.
 8. A method for preparation of a beverage orliquid food product, comprising bringing a composition according toclaim 1 into contact with water.
 9. A method according to claim 8,wherein the weight ratio between dry mixture in particulate form andwater ranges from 1:100 to 1:1.
 10. A method according to claim 8,wherein the temperature of the water ranges from 40° C. to 100° C.